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Polletto Ripieno Recipe

Date Added: Dec 18, 2011 American Entrees
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Prep Time

20 mins

Cook Time

1 hrs 15 mins

Ready In

1 hrs 35 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Use Chef Tony's Polletto Ripieno Recipe to roast your next chicken. He debones the chicken, stuffs it with almonds, mozzarella, broccoli rabe and much more.. This takes a roasted chicken to a new level.


Ingredients

  • 1  Each Whole young chicken (deboned )
  • 1
  • 1  Each Broccoli rabe, bunch
  • 2
  • 1/2  Pound(s) Mozzarella
  • 3
  • 1/2  Cup(s) Whole almonds
  • 4
  • 1  Cup(s) Bread stuffing
  • 5
  • 2  Each Apples (sliced)
  • 6
  • 1/2  Cup(s) Sundried cranberries
  • 7
  • 2  Each Thyme
  • 8
  • 1  Cup(s) White wine
  • 9
  •  As Needed Olive oil
  • 10
  •  To Taste Salt & pepper
  • 11
  •  As Needed Kitchen twine
  • 12

Directions

    1. Debone your chicken or you can ask your butcher to do this for you. Keep the deboned chicken in the refrigerator while you prepare the other ingredients.
    2. Prior to stuffing the chicken saute the broccoli rabe with 2 tbsp olive oil and a smashed garlic clove until al dente.
    3. Next sauté the apples with a tablespoon of olive oil and add almonds. After about 3 or 4 minutes the saute apples should be caramelized.
    4. Don’t overcook any of these ingredients as they will be further cooked once stuffed inside the chicken.
    5. Now you are ready stuff the chicken by layering the ingredients.
    6. Place your beautifully deboned chicken out flat on a roasting pan. Remember when dealing with raw poultry, frequently wash your hands and surfaces. 
    7. Season chicken with sea salt and pepper. Start by putting single layers of broccoli rabe, croutons, apple almond mixture, cranberries, sprigs of fresh herbs such as rosemary and sage, and finally right in the center, lay the mozzarella in a long sticks (see video for placement).
    8. Fold one side towards the middle over the filling and then the other side over the center as well and making a long roll.
    9. With your kitchen twine, start by tying a full loop around one end of the roll and tie a double knot. Then form several loops around the bird, overlapping the previous loops. During this process, your are forming and tucking the meat to make an even log. (refer to video)
    10. Rub the outside with a small amount of olive oil, sea salt and pepper and cover with aluminum foil.
    11. Place in a 350 degree oven. roast for about 1 hour.
    12. After approximately 1 hour remove foil and pour wine over the chicken and put back in oven uncovered for an extra few minutes to concentrate the wine and achieve a lovely brown on the top of the chicken. 
    13. At this point, your chicken should be fully cooked.  It’s a good idea to check it with a meat thermometer into the thickest part of the meat (not the filling) the temp should be 165-180 degrees.
    14. Remove string and slice in one inch thick medallions. Serve with a chicken stock reduction that you can prepare by utilizing the bones that you removed from the chicken.
    15. Can be served as is or with your favorite sides like wild rice and a mixed green salad.


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